Physical Characteristics of Durum Wheat Dough and Pasta with Different Carrot Pomace Varieties
Carrot pomace is a valuable, underutilized by-product suitable for obtaining novel foods. The durum wheat dough and pasta network structure is affected by fiber-rich ingredients like carrot pomace, leading to changes in rheological and texture parameters. In this context, this paper aimed to evaluat...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-06-01
|
| Series: | Gels |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2310-2861/11/7/481 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|